Dynamic changes of bacteria community diversity during the fermentation of pickled Ma bamboo shoots

被引：0
|
作者：
Xia, Xuejuan [1 ,2 ]
Li, Guannan [3 ]
Ye, Xiujuan [1 ,2 ]
Kan, Jianquan [1 ,2 ]
Zheng, Jiong [1 ,2 ]
机构：
[1] College of Food Science, Southwest University, Chongqing,400715, China
[2] Chongqing Engineering Research Center of Regional Food, Chongqing,400715, China
[3] College of Biotechnology, Southwest University, Chongqing,400715, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2015年 / 15卷 / 11期
关键词：
D O I：
10.16429/j.1009-7848.2015.11.031
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：206 / 211
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